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| David Schildknecht notation |
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GAULT MILLAU Wines edition 2009.
Comments :
"La moitié de son domaines est cultivée en bio... Bertrand ne produit pas des vins pour anorexiques. ils ont du fond, de la richesse et de la densité. Le bois, marqué sur les vins blancs, a besoin de se fondre car ici le vins sont faits pour vieillir. de la puissance, donc, même sur le simple Bourgogne Hautes Côtes de Nuits. le Savigny les Beaune, dans le même millésime est encore plus mûr. Le Corton 2004 a matière pour absorber le passage sous bois mais devra attendre. l' Echezeaux, puissant et chaleureux, impressionne par sa stature mais reste dans ce registre de tanins très gras. Pour ceux qui aiment ce type de vins, voici une grande référence dans le style.
Notation
White wines
Hautes Côtes de Nuits 2003: 14.5/20
Corton charlemagne 2004: 16.5/20
Savigny les beaune 2003: 15/20
Echezeaux 2004: 16.5/20
Nuits St Georges 1er Cru "en Rue de Chaux" 2004: 15/20
Nuits St Georges 2002: 15.5/20
Are always available on the sale except Echezeaux 2004.
American notation of wines Ambroise
2005 Bertrand Ambroise Bourgogne Rouge
88 Wine Advocate #171
The 2005 Bourgogne is amazingly dark in color, smells and tastes of raw blackberries and graphite, saturates the palate with formidable, bitter-sweet intensity of fruit, and finishes firmly with persistent flavors of blackberry and roasted meat. Amboise characterized this year’s fruit as consisting of “perfect berries, solid and well-structured” from which he concluded it should all be de-stemmed and a cautious approach taken to extraction. But caution is relative. Bertrand Ambroise certainly vinifies with a fanatic dedication to quality, but also with no concessions to the faint of heart, and his formidably tannic 2005s will strike some tasters as hyper-concentrated and flirting with over-extraction. Perhaps a bit more refinement and differentiation might have been achieved with a less robust and woody approach? Ambroise works largely with 400-liter barrels in an effort to preserve fruit by diminishing the surface-to-volume ratio and thus the flavoring effects of new wood, but I cannot claim that I would have recognized that fact in the wines themselves. - David Schildknecht
2005 Bertrand Ambroise Beaune Perrieres
(90-91) Wine Advocate #171
The 2005 Bourgogne is amazingly dark in color, smells and tastes of raw blackberries and graphite, saturates the palate with formidable, bitter-sweet intensity of fruit, and finishes firmly with persistent flavors of blackberry and roasted meat. Amboise characterized this year’s fruit as consisting of “perfect berries, solid and well-structured” from which he concluded it should all be de-stemmed and a cautious approach taken to extraction. But caution is relative. Bertrand Ambroise certainly vinifies with a fanatic dedication to quality, but also with no concessions to the faint of heart, and his formidably tannic 2005s will strike some tasters as hyper-concentrated and flirting with over-extraction. Perhaps a bit more refinement and differentiation might have been achieved with a less robust and woody approach? Ambroise works largely with 400-liter barrels in an effort to preserve fruit by diminishing the surface-to-volume ratio and thus the flavoring effects of new wood, but I cannot claim that I would have recognized that fact in the wines themselves. -- David Schildknecht
2005 Bertrand Ambroise Bourgogne Pinot Noir Cuvee Vieilles Vignes
(88-89) Wine Advocate #171
The 2005 Bourgogne is amazingly dark in color, smells and tastes of raw blackberries and graphite, saturates the palate with formidable, bitter-sweet intensity of fruit, and finishes firmly with persistent flavors of blackberry and roasted meat. Amboise characterized this year’s fruit as consisting of “perfect berries, solid and well-structured” from which he concluded it should all be de-stemmed and a cautious approach taken to extraction. But caution is relative. Bertrand Ambroise certainly vinifies with a fanatic dedication to quality, but also with no concessions to the faint of heart, and his formidably tannic 2005s will strike some tasters as hyper-concentrated and flirting with over-extraction. Perhaps a bit more refinement and differentiation might have been achieved with a less robust and woody approach? Ambroise works largely with 400-liter barrels in an effort to preserve fruit by diminishing the surface-to-volume ratio and thus the flavoring effects of new wood, but I cannot claim that I would have recognized that fact in the wines themselves. -- David Schildknecht